Lamb Belly

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 800 g lamb belly, with skin on
• 1 teaspoon oil
• 2 teaspoons salt
• 1 cup water
• 1 1/2 cups chicken stock
• 2 tablespoons soy sauce (salt reduced is best)
• 1/4 cup chinese wine or 1/4 cup sherry wine
• 1/4 cup firmly packed brown sugar
• 2 garlic cloves, finely sliced
• 1 inch gingerroot, finely sliced
• 1/2 teaspoon cinnamon
• 1 teaspoon dried chili pepper flakes
• 1/3 cup orange juice
• 6 whole cloves
• 1 teaspoon fennel seed
• 4 fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces each

Recipe

• 1 preheat oven to 180°c.
• 2 shallowly cut lamb skin diagonally 1" apart.
• 3 combine oil & salt. rub into lamb skin & between the cuts.
• 4 combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, oj, cloves, fennel seeds in a large, shallow baking dish.
• 5 place lamb intp the pan on the above mixture.
• 6 roast for 1 hour & 20 minutes.
• 7 increase heat to very high & cook until crackling is crisp. (or remove from oven, remove skin, put on a rack under a high grill until crackling is crisp). keep lamb warm.
• 8 strain liquid from the baking pan into a saucepan, skim off any surface fat, bring to boil then add plum wedges. reduce heat & simmer for 15 minutes until thickened.
• 9 serve with rice & steamed asian greens.